Grilled or Broiled Ribeye Steak
Grilled or broiled ribeye steak is a premium cut of beef taken from the rib section of the cow, prized for its rich marbling and robust, beefy flavor. It's typically seasoned simply with salt and pepper to let the quality of the meat shine, then cooked over high heat to achieve a flavorful crust while keeping the interior juicy and tender. This classic preparation is a staple in American steakhouses and home grilling culture.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a fitting choice for low-carb or ketogenic diets. A typical 8-ounce serving provides a substantial amount of iron, zinc, and B vitamins, with a calorie count that generally falls between 500 and 700 calories, depending on the exact cut and fat content.
Nutrition breakdown
| Calories | 720 kcal |
| Protein | 55 g |
| Carbs | 0 g |
| Fat | 56 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 115 mg |
| Iron | 4.5 mg |
| Zinc | 12 mg |
| Phosphorus | 450 mg |
| Potassium | 650 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 15 mg |
| Vitamin B6 | 0.8 mg |
| Selenium | 65 mcg |
Per 1 ribeye steak (283 g) · estimated, varies by recipe
💡 What's interesting
The ribeye's exceptional marbling—the intricate web of fat within the muscle—is key to its flavor and juiciness, as the fat melts during cooking to baste the meat from within. Culturally, the ritual of grilling a high-quality steak is often associated with celebration and mastery of fire, representing a primal yet refined culinary art form.
